Jairo Arcila 

Cupping Notes: Strawberry, Honey, White Chocolate
Score: 87 points

Origin
Armenia, Quindío, Colombia
1450-1500 m.a.s.l. | Volcanic ash soils | 18-28°C
Annual rainfall: 1800-2000mm

The Variety

Castillo, officially released in 2005 by Colombia's Federación Nacional de Cafeteros through its research center Cenicafé, represents a breakthrough in coffee cultivation. Developed from a genetic cross between the Timor Hybrid (prized for disease resistance) and Caturra (valued for its compact size and exceptional cup profile), Castillo combines the best traits of both parents.

This dwarf variety offers robust resistance to coffee leaf rust and coffee berry disease while delivering higher yields than traditional varieties. Adaptable to elevations between 1,200-1,800 m.a.s.l., Castillo has transformed Colombian coffee farming, enabling greater productivity and sustainability—particularly crucial for smallholder farmers. Its well-balanced flavor profile features citrus, red fruits, and caramel with bright acidity and a smooth, medium body.

The Process

Only the ripest cherries are hand-selected and transported to our La Pradera processing center in grain pro bags to preserve freshness. Upon arrival, cherries are floated to remove defects using water that's recycled and ultimately filtered through vetiver grass beds—ensuring zero contaminated discharge in our commitment to environmental stewardship.

The cherries then undergo a 72-hour dry anaerobic fermentation with pulp intact. This is where the magic happens: fresh ripe strawberries and wine yeast are added to the fermentation tanks. The strawberries impart their sweet, fruity character, while the wine yeast works its alchemy—efficiently converting sugars and producing aromatic compounds that add remarkable complexity and depth.

Wine yeast breaks down the mucilage more effectively than natural fermentation alone, releasing organic acids and compounds that create a pronounced, layered flavor profile with fruity, floral, and wine-like notes.

Following fermentation, cherries are pulped, leaving the sticky mucilage layer intact for the Honey process. This honey-like coating contributes essential sweetness and body as the beans are spread on concrete patios in thin layers, carefully dried to reach the ideal 9.5-11% moisture content.

The Result

A vibrant, layered cup bursting with ripe strawberries, balanced by honey sweetness and white chocolate smoothness. This is innovative processing meeting resilient genetics—coffee that honors Colombia's legacy while pushing flavor boundaries.